The Ivy Brasserie Belfast
Restaurant menus

Twice-baked Cheese Souffle

Gratinated Dromona cheddar and mozzarella with grated blacktruffle and cream sauce

The Ivy Classic Crispy Duck Salad

Silver Hill Duck, roasted cashew nuts, sesame, watermelon, ginger and hoisin sauce

Prawn Cocktail with Caviar

Marinated avocado and Marie Rose sauce

Beetroot and Endive Salad

Red chicory, plant-based cream, kohlrabi, cranberries, candied pecans with a Champagne and mustard

Steak Tartare with Bushmills Whiskey

John Stone hand-cut raw beef striploin with a Tabasco mustard dressing, cornichons, shallot, parsley, egg yolk and toasted granary

Sea Bass and Caviar

Pan-seared with Laurent-Perrier Champagne and caviar velouté, buttered spinach

Grilled Fillet of John Stone Beef 7oz/198g

Succulent, prime centre cut, grass-fed - £6 supplement

Truffled Chicken Milanese

Crumbed chicken breast with a fried hen’s egg, truffl e sauce, Parmesan and salad mâche

Lobster Linguine

Vine-ripened cherry tomatoes, basil, roasted garlic, chilli, extra virgin olive oil and parsley

Wild mushroom risotto

Carnaroli Gran Riserva rice, truffle salsa, Tirkeeran cheese and fresh black truffle

Garden Peas

with broad beans and baby shoots

Sprouting Broccoli

with lemon oil and sea salt

Thick Cut Chips

Brussels Sprouts

Colcannon Potatoes

black kale and butter

The Ivy Champagne Bombe

Classic melting chocolate dome with vanilla ice cream, champagne jelly, honeycomb and hot caramel sauce

Selection of Northern Irish Cheeses

Triple Rose from Ballylisk, Banagher Bold ale washed cheese from Dart Mountain, Kearney Blue from the Castlereagh Hills, with Burren balsamic chutney and Ballylisk oat crackers

Nye Whiskey Creme Brulée

Classic set vanilla custard with a winter berry compote and shortbread

Sicilian Lemon Sorbet with Champagne

Lemon sorbet with a champagne foam

2026 Rum Baba with Mango

Dark rum soaked sponge with Chantilly cream and toasted coconut